Boil the water.
Add the dry gelatin packet to a bowl.
Pour the boiling water into the gelatin and quickly stir until fully combined.
Stir in the heavy cream and cold water.
Note: the water should be cold, like ice water, not room temperature tap water.
Pour this mixture into a food processor or blender with the ice and blend until well combined.
If you'd like whole raspberries, add the raspberries in after the sugar-free sherbet has been mixed in the blender. If you'd like it blended in, add them along with the ice.
Serve immediately or store in the freezer.
